If you've had the opportunity to dig into a traditional Ethiopian meal, the "plate" you probably ate it from and the "fork" you used to eat it were probably a spongy, sour bread called injera. Even for a native Ethiopian like Mulusew Yayehyirad, co-founder of Clinic At A Time, it took years of living in the United States to perfect her recipe using North American ingredients.
Guest
Mulusew Yayehyirad, Founder and executive director of Clinic at a Time, born and raised in the Amhara Region of Ethiopia, author of Ethiopian Kitchen: You Can Make Injera
